RUTABAGA
Natural baby greens
Recipes
RUTABAGA
with Chorizo Sausage and Eggs
Boil 2 eggs for 9 minutes and take off heat.
In another pot with water, cook a chorizo sausage for 20-25 minutes. Add a couple of potatoes and a 500 g can of rutabaga. Let boil for 5 minutes.
Turn off the heat, add the eggs to heat them up and you’re ready to serve.
RUTABAGA
with Cod
Using a frying pan, sauté half an onion, a clove of garlic, a bit of red pepper and a bay leaf.
Sauté it all together, season to your liking, and add a splash of white wine and a bit of water. Cook on low heat for approximately 10 minutes.
When everything is soft, dice up the cod, stir-fry it along with your vegetable base and add a 500 g can of rutabaga. Stir-fry everything together for 2 minutes and serve.
SCRAMBLED EGGS WITH RUTABAGA
and Ham
Drain half a can of rutabaga and use your hands to gently squeeze out any excess water. Put that aside.
Dice up some ham into small chunks and sauté in olive oil. Once golden brown, add the rutabaga we put aside, and stir-fry everything together.
Now we add our eggs and cook them as much as we’d like, and we’re ready to serve.
RUTABAGA
with Garlic Fried King Prawns
Peel 8 king prawns and put the tails, heads and shells aside.
Stir-fry the king prawn heads and shells in a bit of olive oil with a clove of garlic. Once golden brown, add 500 ml of single cream. Mash it all together and let boil for 2 minutes.
Strain and put that cream aside.
Using another frying pan, add a generous amount of olive oil and stir-fry the king prawn tails with 2 sliced cloves of garlic. Once golden brown on both sides, put them aside.
Using the same oil, stir-fry a can of rutabaga and serve as follows: the cream we started with at the bottom of a deep plate, followed by the stir-fried rutabaga and on top of that the king prawns.
RUTABAGA
with Rice and Mussels
Steam 1/2 kg of clams until they open. Put the mussel meat to one side and the cooking water to another.
Sauté an onion, a tomato and a clove of garlic. Add in 200 g of rice along with the water used for the mussels, and cook for 13-14 minutes.
Add 250 g of drained and chopped rutabaga along with the mussels. Mix all the ingredients together well, cook for 3 more minutes and serve.
RUTABAGA
with Chickpeas, Shoulder Ham and Chorizo Sausage
Soak 500 g of Castilian chickpeas for 24 hours.
Sauté roughly chopped onion, garlic, pepper and tomato. Once slightly golden brown, add in the chickpeas and cover with water.
Let boil and skim off any scum from the chickpeas. Add in two chorizo sausages and 200 g of diced shoulder ham. Cook for 1.5-2 hours on low heat until the chickpeas are soft, then add in a can of drained and chopped rutabaga. Now you’re ready to serve.
(You can also add a bit of cumin)
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